Honey-Coated Baked Chicken with Preserved Lemon

• 2 tablespoons olive oil
• 2 onions, peeled and cut in rings
• Two 3 1/2-to-4-pound chickens, each cut into 8 pieces
• Salt and freshly ground pepper to taste
• 1/2 cup acacia or other flavorful honey
• 3 cups white wine
• 4 whole preserved lemons (see page 171), the skin (including pulp, if you wish) cut in 12 slices each
• 1 handful of black pitted Nicoise olives
• 1 handful of chopped fresh cilantro

1. Preheat the oven to 375 degrees.
2. Heat the olive oil in a saute pan, and fry the onions until golden.
3. Spoon them into a 9-by-13-inch casserole.
4. Season the chicken pieces with salt and freshly ground pepper to taste, and brown them in the same pan.
5. Put the pieces, skin side up, on top of the onions in the casserole.
6. Smear a little honey on the chicken.
7. Pour the wine and remaining honey into a saucepan, and bring to a boil.
8. Reduce by half, and pour over the chicken.
9. Scatter the lemon pieces and the olives around the chicken.
10. Bake, uncovered, for 40 minutes, or until the chicken pieces are cooked through.
11. Sprinkle with the fresh cilantro before serving.

olive oil, onions, chickens, salt, acacia, white wine, preserved lemons, handful of black pitted nicoise olives, handful

Taken from www.epicurious.com/recipes/food/views/honey-coated-baked-chicken-with-preserved-lemon-373997 (may not work)